Method.–Select potatoes that are smooth and of uniform size. Wash and pare them. Cook them in boiling salted water until soft. Test with a fork; if it withdraws easily, the potatoes are done. Allow one tablespoonful of salt to every seven potatoes and enough water to cover. Drain off the water and let stand uncovered in a warm place until served. Serve hot. Potatoes may also be scrubbed well and boiled with the skins on.

(Basis for 2 girls, 1 potato.)

… wait, what?

Turns out “2 girls, 1 potato” is actually a teacher’s instruction–the book assumes girls will work in pairs, and after the recipe it includes instructions as to what proportion of the original ingredients should be used. The amount of food suggested in this two-year domestic science course is borderline Easy Bake Oven territory; you would learn economy, if nothing else.

As explained earlier in the book:

The recipes included in this text have been gathered from various sources and adapted to the course in school cookery as here outlined, and have been found to be both economical and reliable. Portions for an average family are given in each recipe, and for convenience in class-room work the basis for two girls working together is also stated.

The average cost per capita of the lessons as here given, according to the present-day prices, approximates 2 to 3 cents a lesson.

Depending on where you get your potatoes, these days, the lesson would run you between thirty and fifty cents.

So that’s “two girls, one potato.” Phew. I thought… we’ll, let’s not get into what I thought.

From the box of C.N. sold in De Soto, Kansas.

Boiled Potatoes

Select potatoes that are smooth and of uniform size. Wash and pare them. Cook them in boiling salted water until soft. Test with a fork; if it withdraws easily the potatoes are done. Drain off the water and let it stand uncovered in a warm place until served.

Serve hot. potatoes may also be scrubbed well and boiled with the skins on, or steamed.